White Chocolate Buckle
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This White Chocolate Buckle has become my go to dessert whenever I need something impressive but don't want to spend all day in the kitchen. The whole thing comes together in just under an hour, making it perfect for busy weeknights or unexpected guests. What I love most is how simple it really is, despite tasting like you've fussed over it for hours. The rolled oats add a wonderful texture and some nice fiber too, so you can feel a little better about indulging. Plus, the ingredients are probably already sitting in your pantry, which means this treat won't break the bank either.
Ella x
Ingredients
- 250 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 150 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 200 gwhite chocolate chips
- 100 grolled oats
- 50 gbrown sugar
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm square baking tin and line with parchment paper.
Tip: Optional: use a silicone mat for easy removal.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients for a lighter texture.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Use a stand mixer or a hand mixer for best results.
- 4
Beat in the eggs one at a time, then stir in the white chocolate chips.
Tip: Don't overmix the batter to prevent toughening.
- 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Tip: Don't overmix, as this can lead to a dense cake.
- 6
Stir in the rolled oats, brown sugar, and chopped walnuts.
Tip: Use a rubber spatula to fold the ingredients gently.
- 7
Pour the batter into the prepared baking tin and smooth the top.
Tip: Make sure the batter is evenly distributed for an even bake.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can cause the buckle to dry out.
- 9
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the buckle cool completely before serving to ensure the crumble topping sets properly.
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